Bok Choy and Chicken Soup

By LRay

Martha Stewart Living, December 2013, Page 108.

This dish has the comfort of chicken soup, with a kick from ginger and chile.

Smart Strategy: Removing the poached chicken breasts from the broth as soon as they are done saves them from overcooking. Ladling the hot soup directly over the shredded meat in the serving bowls just before serving reheats it without turning it rubbery.

Ingredients

• 4 cups low-sodium chicken broth
• 2 cups water
• 2 stalks celery, thinly sliced (about 1/2 cup)
• 4 scallions, thinly sliced, white and light-green parts separated
• 2 cloves garlic, thinly sliced
• 1 1-inch piece ginger, peeled and julienned
• 1 small serrano or jalapeno chile, stemmed and thinly sliced (about 1 tablespoon)
• 1 pound boneless skinless chicken-breast halves
• 2 heads baby bok choy (about 12 ounces), stalks sliced crosswise into 1/2-inch pieces, leaves left whole
• 3/4 teaspoon fish sauce
• Coarse salt
• Lime wedges, for serving

Preparation

Step 1

Step 1

Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, add chicken, and cook at a bare simmer until a thermometer inserted into thickest part of meat reaches 160 degrees, about 13 minutes. Remove chicken from broth. When cool enough to handle, tear into 1-inch pieces and divide among 4 bowls.

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Step 2

Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Ladle soup over chicken and sprinkle with scallion greens. Serve with lime wedges.